For the shrimp:
1 lb large shrimp, peeled and deveined
1 ½ tbsp ground cumin
1 ½ tbsp ground coriander
2 tbsp turmeric powder
2 garlic cloves, grated
1 tbsp lime juice
1 cup full-fat coconut milk
Salt to taste
For the peanut sauce:
3 tbsp masaman curry paste
1 ½ cups full-fat coconut milk
3 tbsp creamy peanut butter
2 tbsp palm sugar
2 tsp white vinegar
2 tbsp crushed peanuts
¼ cup water
Salt to taste
Combine all shrimp ingredients, cover, and let marinate for at least 1 hour.
Meanwhile, make the peanut sauce: combine all sauce ingredients in a saucepan, simmer for 10 minutes, remove from heat and set aside.
Skewer the marinated shrimp. Heat a lightly greased grill to medium-high, and grill the shrimp until lightly charred and cooked.
Serve with peanut sauce on the side.
1 lb peeled and deveined jumbo shrimp
1 tbsp mild jerk seasoning
1/2 tbsp butter or coconut oil
1 scallion, chopped
1/4 cup chopped onion
1/4 cup chopped bell peppers
1 scotch bonet pepper, seeded and diced (I only use 1/4)
1 cup light coconut milk
chopped scallions or cilantro, for garnish
Season shrimp in a bowl with jerk seasoning. Heat a large skillet on medium low, add the butter or oil and chopped vegetables, cook until soft 3 to 4 minutes.
Add the shrimp, increase heat to medium and cook 3 minutes, add the coconut milk, cover and simmer until the shrimp are cooked through, about 3 minutes. Garnish with cilantro or scallions and serve.
2 1/2 cups Basmati rice
4 (10 ounce) cans coconut milk
1 pinch salt
In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
1 can coconut milk
2 tablespoons red curry paste
2 small heads broccoli (and/or other veggies of choice)
1 can chickpeas, rinsed and drained
½ tablespoon cornstarch dissolved in 2 tablespoons cold water
optional: minced garlic or onion
Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.